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Chef Ben Says: Plank Your Salmon

“OMG GRILLING SEAFOOD IS TERRIFYING!!!” If you ask most folks, next to big hairy spiders, creepy clowns, and fanged reptiles, grilling a piece of seafood can cause heart pounding, palm sweating panic. OK, that might be a little hyperbolic, but as a...

The Ultimate Outdoor Lighting Buyer’s Guide

The addition of outdoor lighting will keep your family and guests safe, showcase the best parts of your property and set the scene for entertaining. Illuminate your property with Lee Supply, and we’ll help you create the outdoor lighting plan that’s right for you.

How to Reverse Sear Pork Chops at Home

How often does it come about in your existence that a basic, logical tenet that you have held deeply to your heart your entire life turns out to be utter hogwash? Unfortunately, in the craft of cooking, it happens all the time. Remember that time someone told you that...

Cook Ribs Like a Boss

 Can you smell it? That magic aroma of spring. An assertive breeze pushes around the last aromas of winter, and mixes in the fresh new smells of mulch and petrichor. Even the smell of lighter fluid burning off of a pile of Kingsford briquettes evokes memories of the...

Make Fantastic Pho Ga

In yet another follow up example of why stock is king, I’d like to whip up a batch of Pho-Ga. “Say what?” You heard me. Pho-Ga. A magical concoction originating from southeast asia. And another example of a soup that can’t be created properly...

Warm Your Soul with Soup

Do I really need to go into the correlation between cold weather and hot soup? Nope. You all know the power of this combination. Pretty sure my job here is to apply well timed technique to help satisfy your soupy cravings. So without further ado…  We’re...

Stock is King

Winter is coming… Oh wait, it’s already here. Time to break out the puffy coat, the windshield scraper, your trusty shovel, and the stock pot.  “Chef Ben, what is this stock pot you speak of? Everyone knows that delicious stock is born in...

How to Make Gnocchi at Home

Gnocchi (pronounced nyo-kee) are the most overlooked of pastas. These delectible, light yet hearty dumplings are the most primitive of pastas. They are so easy to make, in fact, that with a little practice, you can make an entire batch from scratch before your cooking...

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